Greek Millet, Chickpea, and Golden Beet Tart with Dill

Serves 6.

Employ this golden root vegetable and the last of the garden’s fresh dill (or use dried) for a savoury grain tart. Try a slice warm with a poached egg or with goat cheese crumbled on top, or chilled, plain, to accompany a soup or salad at lunch tomorrow.

Storage

Store loose beets (without greens) in a dark, cool place or in the crisper drawer of your refrigerator for up to 2 months. If you have a root cellar, that’s even better.

Give this tart Moroccan flair by substituting dill with chopped parsley and adding a hint of cumin and cinnamon.

Directions

In medium saucepan, bring stock and millet to a boil, reduce to simmer, cover, and cook for 20 minutes. Remove from heat and steam, covered, for 5 minutes. Fluff with fork and add to large bowl. Cool for at least 15 minutes.

Preheat oven to 375 F (190 C). Line 8 to 10 in (20 to 26 cm) removable bottom tart tin or springform pan with a round of parchment on the bottom. Grease parchment and sides of pan with oil.

Add chickpeas to food processor and purée until thick paste forms. Stir into millet along with beet purée, dill, eggs, lemon zest, salt, oregano, and nutmeg. Stir in flour and mix until combined. Transfer to prepared pan and smooth top. Place on large rimmed baking sheet and bake for 35 to 40 minutes, until firm and beginning to brown around edges. Run knife around edge of tart and remove to large serving plate; discard parchment. Slice and serve with drizzle of balsamic and a few sprouts on top. Enjoy warm, at room temperature, or chilled.

Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).

Part of thealive Publishing Group

Your complete source for natural health and wellness

The information provided on this website is for educational and informational purposes only. It should not be used as a substitute for the advice of an appropriately qualified and licensed practitioner or healthcare provider. The opinions expressed here are not necessarily those of Alive Publishing Group Inc., its affiliates, or parent company. Different views may appear in future articles or publications. Information on alive.com is copyrighted and must not be reprinted, duplicated, or transmitted without permission.